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- Hey Munchies, welcome to the channel
if you're a new or if you're not.
I'm Alyssia and I'm so glad you're here either way.
I get loads of requests for vegan and vegetarian recipes
so I thought today I would share
some Mexican inspired vegan and vegetarian taco recipes
and a taco salad bowl,
both using jackfruit instead of meat.
If you're not familiar with jackfruit,
it is a big spiky fruit that, when eaten unripe,
has a hardy texture that, when cooked,
ends up looking like pulled pork,
which to me makes vegan jackfruit tacos a no brainer.
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I'll be using canned jackfruit today
because the fresh fruit itself is huge and a bit unwieldy.
Using canned is gonna make life a lot easier
and these days you can find it
in many grocery stores ready to go.
When I started YouTube, that was not the case,
which is crazy.
So first let's start
by preparing our taco flavored jack fruit meat.
Heat avocado oil in a pan over medium heat
and then add onion and saute for about six to eight minutes
until nice and caramelized.
While those onions cook, I am going to shred that jackfruit.
I first drain and rinse the jackfruit out of the can
to get rid of some of that brine taste
and then I shred it
almost like I would shred pulled chicken or pork.
It's really easy.
And look, it really does look like shredded poultry or meat.
Once the onions are cooked, I add garlic for a minute,
followed by shredded jackfruit, some coconut aminos,
taco seasoning, and then stir to integrate.
You can also add a splash of water or vegetable broth here,
if it seems to dry out of it,
but I like to let it get some nice browning on there
because it really helps with how it looks
and tastes.
Cook for another six to eight minutes
until the jackfruit starts to crisp up on the edges.
I like to squeeze a bit of fresh lime juice
in there as well and that's it,
it is so easy to prepare.
It really does fool you.
I mean, it looks like meat.
It tastes like taco flavor.
You know, I'm not gonna lie.
Jackfruit doesn't taste like meat,
but it looks like meat
and it cooks like a vegetable that will sort of hold
whatever flavor you put on it
so it's like a taco flavored vegetable
that can fool you well enough into enjoying it
as you might meat if you're a meat eater.
And if you're not then great,
you know, you won't even miss the meat.
Feel free to enjoy this on its own or use it
in any kind of taco you like, hard or soft.
I like to add some lettuce and shredded purple cabbage,
salsa, avocado cilantro, but you know, options are endless.
I am seriously blown away at how legit it looks
and it's really satisfying to eat too.
Now these are absolutely delicious,
but I wanted to show you my current favorite way
to enjoy taco flavors, a taco salad in a tortilla bowl.
But first I wanna remind you to subscribe and hit the bell
so that you can be notified of new videos.
Okay, let's make our baked tortilla bowls.
Start by spraying down both sides of an eight
to 10 inch tortilla.
You can use gluten free or grain free or wheat or white,
whatever will work here and press it into an oven safe bowl
to get that taco salad shell shape.
You're gonna wanna pinch the edges of the tortilla
to create these folds and just follow along the rim
of your bowl.
Place the bowl on a baking sheet
and you can do multiple bowls at a time or one at a time,
but either way it bakes at 375 for about 15 to 20 minutes
until the edges are nice and golden brown.
And it will crisp up a little bit more as it sits.
Voila, taco salad tortilla bowls.
I love the way these look almost as much
as I love the way that they taste.
We need to let these cool completely
so while we wait, let's make our creamy salsa dressing.
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In a food processor or blender, add sour cream
and mayonnaise.
Feel free to use vegan versions if needed,
salsa, cumin, lime zest, lime juice,
and optionally for a little kick,
you could add some chopped jalapeno with the seeds removed.
Then just blend that up until it's nice and smooth.
Oh my gosh, I love this dressing.
Its creamy, savory, satisfying flavorful
from the salsa and that jalapeno adds a nice freshness.
This is seriously good on everything.
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To assemble the taco salad,
I am using chopped romaine lettuce,
a mix of spinach and kale, sliced bell pepper,
our delicious jackfruit meat.
Remember if you aren't a jackfruit fan,
you could totally use beans instead.
I also added corn, cherry tomatoes, red onion,
shredded cheese, feel free to use vegan cheese for vegan
or just omit it, and cilantro.
Add your dressing to the salad and then toss to coat.
This is my favorite way to make a salad
because tossing the salad
in the dressing gets it coated completely
and I end up using less.
So once it's integrated,
it's time to add our salad to our tortilla bowl.
Again, you'll just wanna make sure
the shell is cooled completely.
Oh my gosh, this is such a delicious way
to get in some veggies and enjoy delicious taco flavors,
No meat required because that jackfruit is
such a surprisingly delicious meat substitute.
The texture is really so similar to pulled pork
or really pulled chicken.
You almost wouldn't be able to tell the difference
and the tortilla bowl is so crispy, crunchy,
and delicious without having to be fried at all.
Thank you so much for being here.
I hope you will give these delicious vegan
and vegetarian taco options a try.
I have linked all of the recipes in the description
and you can easily print them out there if needed.
Have you tried jackfruit as a meat substitute?
If so, what did you think?
Comment below and let me know,
Stick around for loads of new content coming your way
and remember it's all a matter of mind over munch.
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